Some pepperoni may contain garlic or
onion powder for seasoning, and they're both toxic to dogs.
The first thing I did was swap out the garlic and
onion powder for the real deal.
I used coconut oil, turkey sweet Italian sausage and seasoned my spaghetti squash with garlic and
onion powder for roasting.
Some pepperoni may contain garlic or
onion powder for seasoning, and they're both toxic to dogs.
I've also added pumpkin and a touch of
onion powder for texture and flavour.
** To make breakfast potatoes, cut potatoes into smaller cubes and proceed with the rest of the recipe, though we recommend going a little heavier on
the onion powder for that.
Also add some stone ground mustard, some honey, and a bit of garlic powder and
onion powder for lots of flavor.
This juicy, melt in your mouth steak is marinated in orange juice, lime juice, soy sauce then rubbed with cumin, chili powder, smoked paprika, garlic and
onion powder for epic flavor bursting tender steak that rivals your favorite restaurant Carne Asada.
The first thing I did was swap out the garlic and
onion powder for the real deal.
I like to add crackers, and even
some onion powder for extra flavoring, but this really isn't necessary, as this soup can hold its own.
I made it for my 1.5 yr old and I. I subbed
onion powder for the onions and spread it on wheat toast.
Once left out garlic /
onion powders for a more neutral taste.
Not exact matches
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1
onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry
Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley
for garnish
For the meatballs, we used a mixture of
onions and Mexican - inspired spices like cumin, oregano, paprika, and chili
powder.
2 large
onions Oil
for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or
powder 1/2 tsp coriander
powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour
for rolling / shaping — use rice or chickpea flour if you are gluten free
For the topping, you cook the
onions in a little oil, add the chickpeas and curry
powder and cook a little more before adding it to your soup.
For the «cream» mixture, in a large bowl combine coconut cream, mayo, lemon juice,
onion powder, cayenne, nutritional yeast, 3/4 tsp salt.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2
onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4 slices provolone cheese
This upgraded version of the backyard party classic features caramelized
onions for a richer, more complex flavor than anything you can get from a
powdered mix.
It's a mixture here of chili
powders (paprika and spicy cayenne) along with granulated garlic,
onion powder, mustard
powder, brown sugar
for flavor and caramelization, salt and pepper, turmeric, cumin, and a pinch or THREE of ghost pepper chili
powder.
(
for toppings, I used roasted peppers, tomatoes, and sauteed grass fed beef with
onions, plus chili
powder and other seasonings.
There's still a bit of
onion powder thrown in
for flavor, but overall it's simpler, fresher, and is made all in one pan from start to finish.
The Chipotle Chicken is bathed in aromatic Mexican spices of chipotle chili
powder for a smoky heat, mixed with chili
powder, cumin, smoked paprika, garlic and
onion powder.
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup of cashews, soaked
for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic
powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium
onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped,
for garnish
2 large
onions Oil
for frying 2 fresh chillies / chilli flakes or
powder 3 - 4 cloves of garlic 2 peppers Cumin (seeds or ready ground) 200g red lentils
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red
onion, chopped 1 cup radishes, chopped 2 tablespoons curry
powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water
2 tablespoons extra virgin olive oil 1 medium
onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic
powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
First, I ate nachos
for two days, then I ate this soup
for a week straight, then I made some weird chili
powder - spiced tofu + black rice + broccoli +
onion thing with homemade guac and salsa and shoved it in tortillas (super random but very good, FYI).
This recipe calls
for bell peppers, black beans, cannellini beans, red kidney beans, spring
onions (scallions), jalapeno, balsamic vinegar, lime juice, chili
powder and smoked paprika.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large
onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili
powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green
onions, shredded cheddar cheese, sour cream
Lentils are a go - to
for me... I love simple curried lentil soup (veg broth, diced
onion, mushroom, curry
powder, cumin, garlic, and lentils + any add - ins you like... squash or potatoes help add bulk to it, I like adding spinach or kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made with red
onion, diced tomatoes, lentils, chickpeas, and lemon juice / vinegar / EVOO.
Garlic
powder,
onion powder, oregano, salt, pepper and fresh dill are the perfect subtle combo of flavors
for these.
Method: Pre heat the oven to 400 degrees Fahrenheit Saute the
onions and cook
for about 7 - 10 minutes until translucent and soft, adding salt to taste along the way While the
onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic
powder and salt, set aside When the
onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way
sausage, ham, etc)-- 1/2 cup
onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic
powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper
for each layer of hash browns)
1) Chop
onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped
onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard
powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge
for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
* 6 medium
onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more
for garnish * 1 teaspoon curry
powder, or to taste * pinch or two of cayenne pepper, or to taste
SAUCE: In a large nonstick skillet, add beef,
onion peppers, chili
powder and cumin and cook over medium - high heat until beef is browned and crumbled (about 7 minutes) Add garlic and cook
for an additional minute.
1 teaspoon garlic sea salt blend 1/4 teaspoon cumin (omit
for aip) 1/4 teaspoon chili
powder (omit
for aip) 1/4 teaspoon parsley 1/2 teaspoon
onion powder
Lentils 1 cup green lentils, rinsed (make sure to pick through
for little rocks) 3 cups water 1 tbsp olive oil 1/2 white
onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic
powder salt and pepper 3/4 cup of the bbq sauce
Note: Substitute 2 - 3 teaspoons Italian seasoning blend
for the oregano, basil, marjoram,
onion powder and garlic
powder if you like.
Extra virgin olive oil 1 red
onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili
powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring
onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas
for serving and dipping
3/4 cup flour 3 tablespoons garlic
powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow
onions, sliced chopped fresh parsley,
for garnish
Start Chicken — Preferably used my recipe
for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper,
onion powder) in slow cooker with lid on high temperature.
The only thing I think I will change
for next time is to use fresh garlic, sauteed in with the
onion, instead of the garlic
powder.
Quinoa (1 cup), rinsed and soaked
for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red
onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili
powder to season the veggies — to taste (not seen here but used.
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1
onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin
powder 1/2 teaspoon of turmeric
powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut
for decoration Salt
This DIY chili seasoning combines chili
powder, garlic
powder,
onion powder, cumin, oregano, paprika and thyme
for a simple and delicious pre-made mix.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking
powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green
onion and 4 T melted butter / Pour into greased pan, bake @ 400º
for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
For example, I would up the
onion powder a bit.